ABSTRACT

Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during the first storage weeks and in Brochothrix thermosphacta counts from day 21 to 35. No effect could be observed on the Enterobacteriaceae growth. A triangle test analysis (54 consumers) tasting hop-extract-immersed vs water-immersed chicken breast showed no differences in cooked chicken flavor. The use of hop extract could increase the shelf life of vacuum-packed fresh chicken without affecting palatability.

摘要

新鲜鸡肉是极易腐烂的产品。在一式三份中，将鸡胸肉在真空包装前于2°C下在啤酒花水浸液（2 g / L）中浸泡18 h，对腐败细菌在35天冷藏存储期内生长的影响进行了评估。酒花浸膏浸泡处理导致第一个储存周的乳酸菌数量显着减少（p <0.05），而从第21天到35天，嗜热Brochothrix hotsphacta数量减少。对肠杆菌科没有发现影响增长。一项三角形测试分析（54位消费者）品尝了蛇麻草浸没水浸鸡胸肉与水浸鸡胸肉的鸡胸肉的味道。蛇麻草提取物的使用可以增加真空包装的新鲜鸡肉的保质期，而不会影响适口性。